Lambes' Salt Cod Fish Cakes

READY IN: 12hrs 20mins
YIELD: 2-3 dozen




  • To prepare the cod you leave it to soak over night or for atleast 10 hours. Change the water several times.
  • (I usually soak it overnight without changing the water and then the next day I boil the cod 2 or 3 times, changing the water inbetween boiling. That way it's less of a bother.).
  • The fish should be rid of the majority of the salt by now. (Just remember a little salt left in them adds to the flavor.).
  • Add the fish to a large pot as well as the potatoes and add enough fresh water to cover.
  • Boil until fish flakes easily and potatoes are done.
  • Drain and mash together with the seasonings and some margarine. Adjust the seasoning here before adding the egg to bind. You can add another egg if it's still a bit dry.
  • Make sure it's well blended and use some flour to help you form it into 2 1/2 inch patties. You can season the flour if you want.
  • In a large frying pan, heat enough oil to cover the bottom of the pan, and fry cakes over a medium-high heat. Fry as many as you can in the pan without letting them touch.
  • When golden brown, remove and drain on paper towels.
  • Repeat process until all the mixture is used up. You can also keep them warm in the oven if you want, but mine are usually gone by then! :-).
  • To eat it Bermudian style; put your cod fish cake on a hotcross bun and add some mayo and ketchup(and a slice of kraft cheese for some people). Oh yeah!
  • (Please note that the yield is just an estimate).